On March 21, the Living Light running team of Dan Ladermann, Cherie Soria, Corey Epperson, Gina Hudson and Living Light student Frank Kresz turned out for the 31st Annual Whale Run and Walk to benefit the Fort Bragg branch of Soroptimist International.

It was a lovely day for a race! Cheriesped ahead of Dan to cross the finish line first in the 10K, and took second place in her division. That girl is a rawkin runner! Both Cherie and Dan took 10 minutes off of their last year’s times—an amazing feat, according to Ken Wun, Living Light graphic artist and longtime world class sprinter.

In the kids’ race Avery Epperson, daughter of Living Light staffers Terilynn and Corey Epperson took second place. It was a great day, and a great showing for our team, all the adults sported Fueled by Living Light T-shirts to visually make the point that a plant based diet can provide plenty of energy for the best athletes of all ages!

Dan and Cherie will continue their “track record” and challenge themselves yet again at the Big Sur International Marathon, a 10 MILE race on April 25, so intensive training continues every day for our favorite runners! So far, they’ve run a 5K and several 10K races—their first 10 MILE marathon will indeed be a milestone. The ambitious duo started running only three years ago when Cherie was 65 and Dan was 59, proving that it’s never too late to start something you truly love to do! I’ve heard a couple of people who ran with them say “I couldn’t keep up - those two are in amazing shape.” And this from people who are 20 years younger!

"If we were told we could only run one marathon in our lifetime, Big Sur would have to be it."

~Bart Yasso, Chief Running Officer,Runner's World Magazine

One of the reasons Dan and Cherie are especially excited about entering this marathon, is that the Big Sur green team has raised the bar in zero waste efforts, making the race in alignment with the principles Living Light has lived by since our inception.

The organization understands the importance and urgency of developing ecologically and environmentally sound practices at the event. "Reduce, Re-use, and Recycle" is the mantra the organization lives by. Here are a few things they are doing to reduce the environmental impact of the event:

Recycling bottles, cans, plastic and cardboard. There will be no trash cans this year at the finish

Composting food waste, including utensils, plates, and clear cups

Diverting wooden pallets for reuse

Donating leftover food

Donating abandoned clothing for reuse

Encouraging participants, especially our walkers, to take part in the "REFILL" program, which reduces the number of paper cups used on the course

Other environmental choices with a positive impact include:

Product selection, such as the purchase of compostable plates, cups, and utensils

Choosing biodegradable toilet paper for use in porta-potties

Using a triple green certified printing company for all printed materials

Going paperless - 100% of registration is done online

Offering a "Virtual Goody Bag" in lieu of the traditional goody bag stuffed with thousands of pieces of paper, much of which gets tossed in the trash

“This is a remarkable accomplishment for a race of this size,” ~ Bruce Rayner, Chief Green Officer of Athletes of a Fit Planet

It’s an exciting race, and we are very proud of Dan and Cherie for signing up and going the extra mile (or ten!).

]]>http://rawfoodchef.com/2015/03/30/raw-food-runners-race-to-win-again/feed/0The Inspiring Book That Found Its Way Home!http://rawfoodchef.com/2015/03/11/the-inspiring-book-that-found-its-way-home/
http://rawfoodchef.com/2015/03/11/the-inspiring-book-that-found-its-way-home/#commentsWed, 11 Mar 2015 23:57:40 +0000http://rawfoodchef.com/?p=16548Many of us have heard sagas about a beloved family pet finding its way back home, but what about a book? We’ve recently had reason to both giggle and celebrate as one of our favorite books, Igniting Your Life, by our dear friend John McCabe “escaped” from Living Light Inn, and has now come full circle!

Here’s the story:

Dan and Cherie were presenters at the Food and Thought Health Freedom Summit in Naples, Florida, where they met an amazing woman, Caryn Ginsberg, who happens to be an animal activist as well as an author. Caryn took “notes” in the form of whimsical illustrations of Dan and Cherie's culinary demo. They were delighted to see her drawings, and started chatting with her to discuss a possible future collaboration. The conversation next turned to inspirational quotes and Cherie recommended John McCabe’s book, Igniting Your Life. (We feature a quote from John’s book in our newsletter every month!)

In a follow up note to Cherie, Caryn wrote of a funny experience she had with John’s book:

“On your recommendation, while I was in Florida, I ordered John McCabe’s book. I often buy used books in order to help the environment, although as an author myself, I know it’s a mixed benefit. The book came from Goodwill of Southwest Florida, right where we were. The funny thing is that inside the book cover it says “Do Not Remove from Living Light Inn". I had a good laugh about it, and decided that whoever removed the book must have really needed it!”

To complete the circle for the well-traveled book, John McCabe offered to send a new copy to Caryn Ginsberg so that the original copy could return home to Living Light Inn. We’re planning to tape this little story to the inside of the book, so that anyone who is tempted to "kidnap" it again may decide to reconsider.

John mentioned that his book has been reported missing from other venues as well—one copy was taken from a restaurant way down in Sydney, Australia. Just goes to show the importance of a good inspirational quote! Maybe the people who are tempted to run away with the book should read the quotes and take them to heart - perhaps even buy a book to share with others and pass on the inspiration.

Incidentally, if anyone finds one of John’s books anywhere around the world and it seems to be thousands of miles from its original “home”, let us know. John would probably be willing to repeat the process! Here are a couple of sample quotes from the book:

“Every day is a journey, and the journey itself is home.”~Matsuo Basho

“Few people know that they have the power to bless life. We bless the life in each other far more than we realize. Many simple, ordinary things that we do can affect those around us in profound ways.”~Rachel Naomi Remen

]]>http://rawfoodchef.com/2015/03/11/the-inspiring-book-that-found-its-way-home/feed/0Dinas’ Science of Raw Food Nutrition Classes Rock!http://rawfoodchef.com/2015/02/19/dinas-science-of-raw-food-nutrition-classes-rock/
http://rawfoodchef.com/2015/02/19/dinas-science-of-raw-food-nutrition-classes-rock/#commentsFri, 20 Feb 2015 01:30:11 +0000http://rawfoodchef.com/?p=16426What is the best way to describe the Science of Raw Food Nutrition series of classes Drs. Rick and Karin Dina developed and teach at here at Living Light?

I recently perused some of the testimonials on their website,Raw Food Education and was not surprised to notice the respect students have for both Dr. Rick and Dr. Karin. Science of Raw Food Nutrition graduates praise their attention to detail, integrity, intelligence, professionalism, and commitment to presenting scientific concepts backed by peer-reviewed research.

The sheer quantity and quality of the information presented impresses students, too, along with the manageable structure of the classes—course work is taught in “digestible” segments, with breaks after individual presentations so that information can be integrated more easily—a saving grace when absorbing the volume of scientific knowledge presented in these classes!

Students are also very grateful for the comprehensive binders and PowerPoint presentations they receive—tools that empower them as they continue to learn and study (or teach!) after the classes or over.

Just a few excerpts from student testimonials:

“I definitely got my money’s worth”

“I liked the fact that this class was actually scientific – a rare find in the raw food community”

“I didn’t feel that the teachers were pushing the audience towards 100% raw as I have seen on other occasions with different speakers”

“This is not a course for sissies! We came away with a huge knowledge base”

“You feel their love and passion come through and it strikes a cord with me! They are beautiful souls full of “Living Light” info! Thank you for sharing your passions with the world”

A registered dietician who had not worked in the field for over a decade enjoyed a “wonderful refresher” for things she had known before, and the scientific exploration of many things she had always wondered about, but had never researched herself. She felt that it would have been nearly impossible to take the time to do such extensive research on her own.

Other students appreciated hearing fellow classmates’ personal stories during presentations, making the academic process suddenly more intimate. Public speaking can be daunting for some people, but the Science of Raw Food Nutrition series helps people overcome their fears and gain confidence:

“Stepping up to the challenge of speaking publicly … was exhilarating, terrifying, and ultimately beneficial. It was great to be given such extensive feedback from you both and evaluations from my classmates… I have gained a lot of confidence in my ability and will likely pursue teaching far sooner than I would have otherwise”

We’re proud to say that Dr. Rick and Dr. Karin are extraordinary teachers, researchers, gardeners, and active raw food revolutionaries. We’re lucky to have them as instructors for our Science of Raw Food Nutrition classes here at Living Light Culinary Institute.

Dr. Rick Dina is a doctor of chiropractic, who has taught at Hippocrates Health Institute, True North Health Center, and Bastyr University. “Dr Rick” loves helping people avoid high blood pressure, high cholesterol, diabetes, and other nutritionally related health challenges with a plant-based diet. He will help you achieve optimal health with fact-based, peer reviewed science.

Dr. Karin Dina is a doctor of chiropractic with an honors educational background in both naturopathic medicine and biology. Her gentle teaching style makes complex information easy to understand, user friendly, and fun! Dr. Karin’s scientific knowledge, love of nature, gardening, and plant life is inspiring. She knows her stuff and walks her talk!

For more information on Science of Raw Food Nutrition classes with Rick and Karin Dina, D. C. Call 707-964-2420 or visit RawFoodChef today!

]]>http://rawfoodchef.com/2015/02/19/dinas-science-of-raw-food-nutrition-classes-rock/feed/0Inspiring Raw Food Teachers at Living Lighthttp://rawfoodchef.com/2015/02/12/inspiring-raw-food-teachers-at-living-light/
http://rawfoodchef.com/2015/02/12/inspiring-raw-food-teachers-at-living-light/#commentsThu, 12 Feb 2015 19:42:16 +0000http://rawfoodchef.com/?p=16294Since February is the time to share the love, why not highlight our lovely instructors here at Living Light Culinary Institute? We love them, and we're sure you will, too! We always hand-pick the most talented and experienced raw food chefs we can find. All of our culinary instructors are Living Light graduates, so we’re fully confident that our well trained, caring and devoted staff provides our students with the best possible raw food culinary education available anywhere.

Everyone knows that a dedicated group of inspiring teachers is definitely the quickest route to learning fast and learning well. Every talented person on our faculty brings a unique energy to the task of teaching our students from all over the world how to make delicious raw food, and how to do it with professional expertise and personal style.

Cherie and Dan Costa Rica

Living Light Director, renowned chef and author Cherie Soria is affectionately known as the “Mother of Gourmet Raw Vegan Cuisine”. She's been teaching gourmet raw vegan cuisine since 1998, and vegetarian culinary arts for more than 40 years. A dog lover with three black belts in Karate, Cherie is now becoming a competitive runner!

Martine Lussier

Culinary Programs Manager Martine Lussier is one of the premier chefs and educators teaching raw food cuisine today. She is also a passionateZumbainstructor, so be prepared for lots of energy and excitement. She’ll keep you on your toes!

Jenny Cornbleet

Jennifer (“Jenny”) Cornbleet, raw food chef, teacher, and Amazon best-selling author has been on the Living Light faculty 10+ years. Instrumental in developing our Instructor Empowerment Kits for grads, she can help you get your career off to a good start when you’re ready to go home.

Vinnette Thompson

Vinnette Thompson, our diva of desserts and recipe development, is a graduate of the Culinary Institute of America. Her two culinary passions are creating gourmet vegetarian cuisine and teaching students how to make amazing food. She’s an avid traveler and loves the color pink!

Gina Hudson

Gina Hudson, a personal chef and raw food coach in Florida, loves coming back to her roots teaching at Living Light on the beautiful Mendocino coast. She’s a massage therapist and fitness trainer who adores helping people learn to be as healthy as they can be

Terilynn Epperson

Terilynn Epperson is a “juicy” addition to Living Light – she is an actress and YouTube personality, sharing inspiration for health and life with humor and flair. She teaches specialty classes at Living Light, produces our promotional videos, and is personal assistant to Dan and Cherie, Living Light Directors.

James Sant

James Sant, artist, filmmaker, photographer, yoga enthusiast and passionate raw food chef, is a shining example of someone who has turned his health around with raw foods, and is willing to share and inspire others to do the same. He’s a veteran of Burning Man events, sharing vegan cuisine with thousands!

Stay tuned for a blog about our nutrition instructors, Drs. Rick and Karin Dina, D.C. Their teleconference on A Healthy Heart for Valentine's Day is 6:00 PM Pacific Time TONIGHT

]]>http://rawfoodchef.com/2015/02/12/inspiring-raw-food-teachers-at-living-light/feed/0Stalking the Wild Mushroom on the Mendocino Coasthttp://rawfoodchef.com/2015/01/28/stalking-the-wild-mushroom-on-the-mendocino-coast/
http://rawfoodchef.com/2015/01/28/stalking-the-wild-mushroom-on-the-mendocino-coast/#commentsWed, 28 Jan 2015 19:29:04 +0000http://rawfoodchef.com/?p=16163After the December rains, part of the local bounty this year has been a bumper crop of edibles from our forests. Led by local mycologist Adrienne Long, a small group of Living Light staffers became mushroom hunters (with the requisite permits) in Jackson State Forest. Their harvest included Candy Caps, Hedgehogs, Shaggy Manes, Chanterelles, Yellow Foot (Winter Chanterelles), Black Trumpets, and Coral Mushrooms.

Cherie and Dan first got into foraging for mushrooms to get out into the woods and connect with nature on an intimate level. “We love it because it is great exercise, and provides a meditative experience that doesn't require a discipline of any kind. When we get home with our bounty of mushrooms, relaxed and refreshed after an hour or two of hiking through the woods, we feel like we won the lottery!”.

Before the trip we were advised of the basics: know where you are and how to get back; be sure to respect private property, take plenty of water along, and wear sturdy shoes for safety. It was interesting to learn about some general types of mushrooms before we went, including chanterelles, winter chanterelles (yellow feet), black trumpets, and the translucent type that is reminiscent of gummy bears. All were reviewed to make sure they were edible. We looked at photos for identification purposes and learned what particular conditions promote each different kind of mushroom.

The mushrooms we see above ground are the flowers of the plant, and the mycelium remains underground. When harvesting mushrooms, it’s important to snip or cut the stems carefully to avoid damage to the mycelium underneath. Much like pruning a rose bush will tell the plant to produce more flowers, harvesting carefully will ensure that a particular spot will produce mushrooms again and again. Conscious harvesting is key!

When we got to our spot, just off a main road and a well traveled trail, the abundance of mushrooms was impressive. Our guide advised us to keep the different types separate in their own paper bags so that there was no cross contamination. It also helps to have a brush to roughly clean as you harvest so that you don't add dirt to your clean harvest. Not everything we saw was edible and it was great to have an expert to learn the difference between what was simply edible, what was really delicious, and what was dangerous. The most desirable mushrooms we found were the black trumpets - and we virtually tripped over them because they were right on the path, "hiding in plain sight". We also came home with several pounds each of chanterelles and yellow feet.

If you don't have a guide when you forage, there are local experts here on the Mendocino coast who are willing and able to ID wild mushrooms and potentially save your life. Most of our local mushroom buyers are also able to ID mushrooms even if you are not interested in selling yours. The Mendocino Coast Botanical Gardens also offers some classes in mushroom identification with their local expert.

If you plan to forage in Jackson State Demonstration Forest for profit, you need to obtain a permit at our local CalFire office on Main St. The fee is $20 and is good for the entire year no matter how much you harvest.

And what’s the best part? Eating of course! There are lots of ways to enjoy these varieties we mentioned. The little gummy mushrooms can be eaten raw, right on the spot where you harvest, but the vast majority of mushrooms are made from the same material as lobster shells, called chitin, so they are better with light cooking, or you can marinate or dehydrate them. The simpler the preparation, the easier it is to taste the differences between the varieties. Just add a little salt and pepper to taste!

]]>http://rawfoodchef.com/2015/01/28/stalking-the-wild-mushroom-on-the-mendocino-coast/feed/0Save on Gifts of Good Health at Living Lighthttp://rawfoodchef.com/2014/12/04/save-on-gifts-of-good-health-at-living-light/
http://rawfoodchef.com/2014/12/04/save-on-gifts-of-good-health-at-living-light/#commentsThu, 04 Dec 2014 20:37:07 +0000http://rawfoodchef.com/?p=15354Save on Living Light Classes until December 15

It's the time of the year when we are thinking of the best gift in the world to give to those we love. If we would like to help make sure that our loved ones live healthy and fulfilling lives, what could be better than the gift of good health? An education in raw vegan culinary arts or raw food nutrition at Living Light Culinary Institute is simply a gift beyond compare.

We all know that good health is something to rejoice about, no matter what our age or circumstances. When we offer a gift that helps our loved ones renew body, mind, and spirit throughout the year (and throughout their lives), it is more than giving - it speaks to all the things we hold most dear. If you're considering a special "gift of health" for a family member, or want to sign up for classes yourself, now is the time to set up a call with our enrollment department and save. They will provide you with all the details about how this offer of holiday savings works!

You can sign up for all of our courses and packages that begin in January, February, or March,and still get 2014 prices. It could be the gift that makes a difference in your family's health for decades to come!

Living Light MarketPlaceSale Prices through December 21

Count your blessings! You can “eco-shop” our holiday sale and make planet friendly decisions about what you give this year.

*SAVE 20% on dozens of items in our online shopping cart and FREE SHIPPING on orders of $75 or more!

Living Light Marketplace has always been committed to only the highest quality, eco-friendly products and fine wares, and we've got great eco-conscious items available in a broad price range - from a $7.19 Bamboo Lettuce Knife to the Tribest GreenStar Juicerat a $100 Discount!

Gift CardsPrefer gift cards? We’ve got them! Let your friends and family choose gifts from Living Light Marketplace, or sign up for their favorite classes!

For further information about our classes, sale prices or anything you want to know, call 707-964-2420 or visit RawFoodChef.com

]]>http://rawfoodchef.com/2014/12/04/save-on-gifts-of-good-health-at-living-light/feed/0Living Light Annual Thanksgiving Vegan Potluck!http://rawfoodchef.com/2014/11/25/living-light-annual-thanksgiving-vegan-potluck/
http://rawfoodchef.com/2014/11/25/living-light-annual-thanksgiving-vegan-potluck/#commentsWed, 26 Nov 2014 01:03:55 +0000http://rawfoodchef.com/?p=15180Every year we enjoy hosting a Thanksgiving Potluck here at Living Light Center. It is a festive affair - just imagine 30-40 people bringing vegan and raw vegan dishes to feed 10 people. There is a bounteous amount of food and a convivial group of like-minded vegetarians who gather together from far and near. This year, our wonderful instructor Gina Hudson will be organizing the festivities.

We all eat like vegan royalty - everything from soup to nuts and from savory appetizers, main dishes, and side dishes to those famous vegan and raw vegan desserts! Yum! Those who wish to come early can join us for a world peace meditation at 2:00 PM, followed by the shared feast at 3:00 PM. The event ends at 5:00 PM. We get to know people from our local community and beyond, and we share food, like those who attended the original Thanksgiving gathering so many years ago.

If you've not yet attended, you're most welcome to join us this year! Just remember to bring your own plates, cutlery and serving ware. You'll have a wonderful time and feast like kings and queens - we can attest to that!

Dan, Cherie, Cory and Gina will all be fresh from the First Annual Turkey Trotat the Coast , so you can hear all about their adventures, too! See you at the potluck - call if you have questions: 707-964-2420

Every voter will receive the Hot Raw Chef 5 in 5 Holiday Recipe eBook with all of the contestants recipes PLUS a chance to win a Vitamix 7500 Blender The time has come to watch the videos and VOTE NOW for YOUR favorite Hot Raw Chef! It's lots of fun, and we've got 30 great candidates with some delicious recipes ready to tempt your palate for the holiday season.

It's easy!

Go to HotRawChef.com and enjoy dozens of great holiday raw food recipe demos - all with just 5 main ingredients made in 5 minutes or less! Simple, affordable, fun demos showing how easy it is to make delicious raw food dishes for the holidays in just minutes!

Votes by the general public count for 20% of the total score for the Grand Prize Winner and 100% of the Peoples' Choice Award winner. Simply enter your email address on the voter registration form on the video page, and click "submit." You'll see the form to cast your vote for your People's Choice favorite!

One lucky voter of the Hot Raw Chef 5 in 5 Holiday Video Recipe Contest will win a Vitamix 7500Blender. All winners will be announced on November 21, 2014. Join our celebrity raw food judges when you vote for the next Hot Raw Chef!

Sponsored by the Salmon Restoration Association, proceeds from the 5K run are donated to restore and protect local wild salmon habitat. Cherie was thrilled to win first place in her age division.That's her, with the blue ribbon - lucky 117!

“My goal was to run under 30 minutes, which felt almost unrealistic, since my personal best was 30:23. I surprised myself by beating my record by 1 ½ minutes, finishing at 28:58! I would have also won first place had I entered the over 40 age division and second place in the over 50 age group! I was absolutely thrilled to be in the top 10 women overall. I’m very happy with that, since I didn’t start running until I was 65!”

Dan finished 5 seconds ahead of Cherie and took fourth place in his division (men over 60 - a VERY strong Men’s division) and Living Light Innkeeper, Cory Epperson finished much faster than his personal best time and captured second place in the over 40 Men's division!”

A great day to celebrate fitness at all ages!

The “plant eaters” also did very well in the Gualala River Run 10K last month on October 18. Cherie won the Bronze in the 60-69 age division, Living Light Inn Manager Corey Epperson took the Bronze in 40-49, and Living Light Chef/Instructor Gina Hudson took fourth place in the 30-39 Category (she’s 39).

Raw Rawks!

Cherie also “ran away with the bronze” in this year’s 10K Whale Run event in Fort Bragg. She now has her sights set on a half marathon. In each of the three 10K races Cherie has entered, she’s been the only woman over 65 to place.

Meanwhile, in San Mateo, world class sprinter Ken Wun, (Living Light’s graphic artist) won the 100 meter race and came in second in the 200 meters! Ken is far ahead in the photo at left.

Fleet of foot, our Living Light runners!

]]>http://rawfoodchef.com/2014/11/11/four-living-light-runners-score-again/feed/0Vote for the next Hot Raw Chef!http://rawfoodchef.com/2014/11/07/vote-for-the-next-hot-raw-chef/
http://rawfoodchef.com/2014/11/07/vote-for-the-next-hot-raw-chef/#commentsFri, 07 Nov 2014 19:10:47 +0000http://rawfoodchef.com/?p=14951Who will be YOUR choice for the next Hot Raw Chef?

We're excited about our 31 Hot Raw Chef contestants, including 19 from around the United States: Texas, Michigan, New Mexico, Ohio, South Carolina, Oregon, California, Kentucky, Florida, and New Jersey. We also have two contestants from England, two from Indonesia (Bali), and contestants from Spain, Slovenia, Belgium, Australia, Germany, Brazil, Costa Rica, and Canada! A Hot Raw Chef contest first: The two candidates from New Mexico are related!

Every voter will receive the Hot Raw Chef 5 in 5 Holiday Recipe eBook with all of the contestants' recipes PLUS a chance to win a Vitamix 7500 Blender!

VOTE NOW for YOUR FAVORITE HOT RAW CHEF!

Go to HotRawChef.com and watch videos of the aspiring chefs and their delicious holiday recipe demos, then cast YOUR vote for your favorite chef any time before November 14!

Encourage friends and family to vote, and use hashtag #HotRawChefon all of your social media!

The public's votes count for 20% of the total score for the Grand Prize Winner and 100% of the Peoples' Choice Award Winner.

In order to vote, receive your free Hot Raw Chef5 in 5 Holiday Recipe eBook, and be entered into our drawing, simply scroll to the bottom of the video page and submit your email address on the voter registration form. You must submit the form for your vote to count! When you click “submit” you'll see the voting form and be able to cast your ballot for the People's Choice favorite!